I don’t have a mixer, so I mixed this by hand, but if you have a mixer, then mix the cream cheese until creamy; set aside.

Melt the chocolate over a double-boiler. Take off heat and add in the ¾ cup of cookie butter and stir—no need to over stir; swirls are good.

Pour this mixture over the cream cheese and stir until just combined.

Spread into an 8x8 or 9x9 dish. Working fairly fast, take the remaining ½ - ¾ cup of cookie butter and place on top of mixture.

Using a chopstick or narrow knife, make swirls and gently mix with the chocolate. Leave visible swirls, do not mix all the way through. Cover dish with plastic wrap and chill for several hours. (I left mine in fridge for two nights and it was fine).

When ready to mold the truffles, take dish out, let it come to almost room temp or you can try rolling out at any time; it might need about 20 minutes to be workable. Scoop chocolate out with a spoon, melon ball size scoop or a half open ice cream scoop (this is what I used, in photos). Roll chocolate mixture into balls, place in bowl/plate and chill for a few minutes while you get your dipping station set up. I highly suggest using semi-sweet and white chocolate for dipping. Milk chocolate was just too sweet.

I did a few dips with half semi-sweet and half white chocolate for decoration. If you want to coat the tops of the truffles in nuts, then feel free. Depending on how big or small you make them, you should get between 20- 30 truffles. Keep them in an air-tight container for a few days.